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Cacao nib and ginger biscotti

 
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julietgb



Joined: 11 Aug 2005
Posts: 20
Location: Buenos Aires, Argentina

PostPosted: Sun Sep 24, 2006 6:54 pm    Post subject: Cacao nib and ginger biscotti Reply with quote

I found out a store that sells cacao nibs. That new in my country. So, I wanted to do something good with this. The man at the store told that combining nibs with whipped cream is a good option.
I wanted to do biscottis, so nibs sounded perfect.

2 1/2 cup (300 gr) all purpose flour
1 tsp baking powder
1 cup (200 gr) sugar
1/4 tsp salt
2 tsp neutral oil
2 eggs
1 egg yolk
1 tsp vanilla esence
3/4 cup (80 gr) nuts
3/4 cup cristalized ginger
1/2 cup (60 gr) cacao nib

Mix all the dry ingredients, and in another bowl all the wet ingredients.
Combine everything. Add to the mixture the rest of ingredients.
Make to logs and place it on an oiled baking sheet.
Cook at 350° F (180° C) for 30 minutes or until it's golden on the surface.
Cool, and the cut with a serrated knife in slices.
Turn the temperature of the oven to 325° F (160° C).
Place the slices on a baking sheet and cook until golden on each side.
Cool and store in an air tight container.

Don't forget to visit my blog: http://filosofiadesabor.blogspot.com where you can look the result of this beautiful biscotti.
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Sun Sep 24, 2006 9:23 pm    Post subject: Reply with quote

Biscotti sounds like a wonderful way to use them.

Have you tried nibbling them? I'm assuming you get all the anti-oxidant benefits of chocolate without the sugar and less of the fat. And I think they have a pleasant unique smokey taste that has a dimension even chocolate doesn't.

I don't think I'd, personally, enjoy them too much in whipped cream. I think there's a big difference in the soft and smooth of the airy cream and the hard and crunchy of the nibs that is too much when it's just the two elements. Normally, a note of the opposing element in a more complex dish is an exciting surprise. But whipped cream is too elegantly simple to need to chew for my taste. Maybe you'll feel differently.

Anyway, I think biscotti is a great idea!
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julietgb



Joined: 11 Aug 2005
Posts: 20
Location: Buenos Aires, Argentina

PostPosted: Mon Sep 25, 2006 1:45 am    Post subject: Reply with quote

Yes, Rainey, and they are great! They have a bitter taste at first, but the flavor and aroma are unique. The smokey flavor is because they are toasted.
I didn't think it was a good idea either to combine them with whipped cream, because they would loose all the crunchy and the cream would overwhelm all the flavor.

And the flavor of the ginger combined with the cacao, is unique. I thougth that it wolud be too spicy but no, it's moist enough to chew it and when you soake the biscotti in your favorite tea it's just mmmm, how can I stop now?

I hope you try them and then let me know.
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Mon Sep 25, 2006 1:55 am    Post subject: Reply with quote

I will, Julie, and I'll let you know. But you'll have to be a little patient. My oven doesn't work and we haven't quite started the new kitchen yet. But one day I'll be baking again.

I love ginger and send visitors to California away with some kind of ginger confection. I bet the flavor works wonderfully with that smokey nib flavor.
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